While on theoretical grounds, a low fat, high carbohydrate, low salt diet could be best, there are few dietary options for those visiting high altitudes and eating locally produced foods, which usually include meat and potatoes. Eating very salty foods has been reported to increase the risk of altitude illness. A good appetite is a sign of adaptive acclimatization at altitude but can’t be relied upon to exclude altitude illness. Eat what appeals to you and is easy to prepare. The widely touted high-energy foods may not be palatable up high and thus not get eaten. Thin people welcome some fat in the diet to help keep insulation from melting away. Garlic may be beneficial.